Basic Eggs: Basted, Scrambled, Omelets

Apart from the egg cooked in the shell, here are recipes for other basic eggs: basted, scrambled and omelet.

I didn’t know what a basted egg was until well into my 20s. This recipe for a basted egg is a terrific replacement for traditional basted eggs, fried over easy or medium, and even poached eggs since it uses water rather than fat to baste.

I use an 8 inch non-stick fry pan for 2-3 eggs and the lid from one of my saucepans that is not too tight fitting. Its best if its slightly smaller than the widest diameter of the fry pan.

Basted Eggs

• Place pan over medium heat (tend toward the low side of medium rather than the high side of medium).
• Melt a little butter in the pan. ( Optional if using a non-stick pan. Mandatory if not.)I run the unwrapped end of a stick of butter around the slightly heated pan just to coat the bottom.
• Break eggs into the pan. The thing to keep in mind when breaking an egg is that “it’s all in wrist”. Pivot from the wrist and try to make a swift clean crack with one stroke which can then be opened with the shell in two parts.  Practice this even when you don’t need whole yolks, like when you are making scrambled eggs or omelets. The idea is to do this without breaking the yolk. If you aren’t good at this and really want the yolks unbroken, break them gently into a small dish then ease into the pan one at a time.
• Cover the pan with a lid and wait until you hear a quiet sizzle (if you used butter) or 2-3 minutes.
• Pour about a tablespoon of cold water onto the lid so it can run into the pan. If the lid is tight fitting, lift the lid, pour the water into the pan and quickly recover the pan. The water will heat quickly and steam the eggs.
• Wait another 2-3 minutes and lift the lid to check the eggs.
  • If the eggs are done, turn off the burner and slide the eggs out onto plate.
  • If the eggs are not done
    • Put the lid back on
    • If the top of the eggs need more cooking, add a teaspoon or two more water and recover.
    • Check again in a minute or two and repeat until done.
• Salt and pepper to taste and enjoy!

Use more water for more poached like eggs.
Cook longer for eggs more like fried.

Serve with or on toast or toasted English muffins.

Scrambled Eggs

There are probably as many ways to scramble eggs as there are people to scramble them. Its really easy. All you need to remember is to keep the stove temperature to the low side of medium    and scramble the eggs from time to time, turning over the cooked side an allowing the uncooked egg to get to the pan.

• Break the number of eggs you want into a bowl and whip up with a fork.
• You can add a little water or milk. You can add chopped vegies, onions, bacon, ham or lox, too. Try adding spices like a pinch of dill.
• Heat the pan over medium (to medium-low) heat and add butter if desired.We love cream cheese scrambled eggs and melt a nice sized glob of cream cheese in the pan first, breaking it into smaller pieces with the cooking utensil and then adding the eggs.
• Pour the eggs into the skillet
• Allow to cook until they just start to set on the bottom.
• Mix the eggs by turning over the cooked side to allowing the uncooked egg to get to the pan. REMEMBER: DO not use metal in non-stick pans. Use a plastic utensil to stir the eggs in the pan. I prefer a cooking fork but they are very hard to find. Many people use a spatula for this.
• Continue until the eggs are done then transfer to a plate.

The more you mix the more crumbly they become, so if you like larger chunks, mix less often.

Basic Omelets

OK, so an omelet is basically scrambled eggs that aren’t scrambled and have stuff in them. They are traditional and staple French food. If you have eggs and a little cheese, you always have something to eat.

Ingredients like meat, onions, peppers, and some cheese can be added to the eggs before cooking or can go in the center of the omelet after cooking and before folding over. Have filling ready BEFORE you start cooking if adding it into the fold.

• Break the number of eggs you want into a bowl and whip up with a fork.
• Add a little (about 2 Tablespoons) cream or milk (water if you must) and a dash of nutmeg and mix it in.
• Add any other ingredients you want in the eggs and mix in. (NOTE: you want about a 1/3 cup of “stuff”)
• Heat the pan over low heat and add butter if desired.
• Pour the eggs into the skillet and cover.
• Cook until the eggs are completely set and a little puffy.
• Place the filling ingredients on half the omelet. Fold the other side over (if cheese, recover and give it a minute for the cheese to melt.)
• Turn off the heat
• Slide or invert the omelet onto a plate.
•  Salt and Pepper and garnish if desired.

(NOTE about Salt and Pepper:  These have a lot more oomph if added after cooking and before eating. It’s a great way to cut down on Salt intake without missing out on flavor.)

Bon Appetit!